Vegetable Broth

This recipe, necessary for a host of different dishes, is so quick and simple, you'll use it over and over.

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Yields:
1
quart

Ingredients

2
tbsp.
extra-virgin olive oil

2
medium yellow onions

1
medium carrot

2
leeks, white and light green parts only

2
whole heads garlic

1
medium parsnip

1
medium turnip

1
Rib Celery

1
c.
fresh flat-leaf parsley

1
tsp.
whole black peppercorns

6
sprig fresh thyme

2
bay leaves

1
large tomato

1
sprig rosemary

salt

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Directions

Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well. Bring to a boil, then reduce heat to medium-low, cover and simmer for 45 minutes.

Arrange a fine mesh sieve over a large bowl, then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids. Cool broth quickly by placing the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days. Alternately, freeze the cooled broth for up to 2 months.

Illustration by Michael Toland

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